WHAT TO EAT TONIGHT

Baked pasta with mushrooms and cream

An easy vegetarian pasta bake – use whatever seasonal mushrooms you can find

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An easy vegetarian pasta bake – use whatever seasonal mushrooms you can find

Posted

  • Serves 4
  • Preparation time 20 minutes
  • Cooking time 20 minutes
  • 400g fusilli pasta
  • Olive oil for coating, plus a little extra for frying
  • 800g mixed mushrooms, thickly sliced
  • 2 garlic cloves, finely chopped
  • 200ml dry white wine
  • 125ml half-fat crème fraîche
  • Generous grating of parmesan or vegetarian alternative
  1. Preheat the oven to 200ºC/fan 190ºC/gas mark 6.
  2. Boil the pasta in salted water until not quite cooked. Drain, reserving a ladleful of the cooking water, then coat the pasta in a little olive oil and return to the pan.
  3. Meanwhile, heat a frying pan with a little oil until hot, then add the mushrooms. Season. Fry without turning until golden underneath, then toss and fry until golden on the other side. (You may need to do this in batches.)
  4. Add the garlic and fry for one minute. Pour in the wine and bubble until reduced by three-quarters. Add the crème fraîche and reserved pasta water, turn down the heat and bubble gently for two to three minutes until thickened slightly. Toss the pasta through the sauce and grate in plenty of cheese. Check the seasoning, then put in a 2 litre baking dish, grate cheese over and bake for 15-20 minutes until the cheese is golden and the sauce is bubbling. Serve with salad.

FOR MORE PASTA RECIPES FROM DELICIOUS.MAGAZINE

FOR MORE PASTA RECIPES FROM DELICIOUS.MAGAZINE

CLICK HERE
Tagged in:
Pasta
mushrooms

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